What's for dinner?

I think it is time once again to see what everyone's eating as summer gets into full swing. I was in the mood to splurge today, so I got a pound of crab meat that was on sale for $11.99 ($4.00 off). I looked up a recipe for Maryland style crab cakes. I figured this would suit my taste since I don't care for all the bell pepper some places put in theirs. These are simple and hopefully will showcase the crab. Bear in mind this is my first attempt at making crab cakes using fresh crab...don't ask. Anyway, this is the recipe I'm using. The sides will be new red potatoes and summer squash.

So what are you eating tonight or this weekend?

Grilled rib-eye steaks, oven roasted potatoes, with garlic, oregano, s &p, EVOO, and lemon juice, sautéed mushrooms, and garden tomato and bread salad. The potatoes are a method of cooking from a lady in Athens. She adds about a cup of water to the potatoes and cooks at 440 for about an hour, turns them over, adds more water and cooks for about another hour. This produces the most wonderful crisp on the outside and creamy on the inside spud I have ever roasted.

This produces the most wonderful crisp on the outside and creamy on the inside spud I have ever roasted.

Your dinner sounds good, and the potatoes sound like mashed potato inside a crispy skin.

Deli ham and turkey sandwiches tonight, but thick ribeyes for tomorrow's company.

Been obsessed lately with a breaded coating of panko (2 parts), fine-grated reggiano (1 part), chopped parsley, lemon zest (don't overdo it), S&P topped with a slurry of tomato paste and olive oil. Oven roast at 350-375F.

Great on sea scallops, skinless chicken and fish. Tonight was cod loins with fresh farm market sweet corn, sliced tomatoes and parsleyed new potatoes.

Inexpensive Columbia Crest Chard worked well.

I'm wondering what this might be like on pork tenderloin...

On my own for the next week or so, so tonight is simple. Penne aglio olio with a very interesting Touraine white.

On my own for the next week or so, so tonight is simple. Penne aglio olio with a very interesting Touraine white.

Mike,

What time does the poker party start? You are going to take advantage of this time sans females, right?

On my own for the next week or so, so tonight is simple. Penne aglio olio with a very interesting Touraine white.

Mike,

What time does the poker party start? You are going to take advantage of this time sans females, right?

Oh no. I-will-do-nothing-but-projects-around-the-house-and-yard-work.


(Public forum and all of that..... )

I figured this would suit my taste since I don't care for all the bell pepper some places put in theirs. These are simple and hopefully will showcase the crab.

I don't either, Linda. To me they completely take over the delicate crab flavor.

As far as what's for dinner, Len's Mom is still here so our cooking/eating has been a bit different since she arrived. Tonight I think I will make a recipe for oven ribs that are on epicurious that I finish on the grill. I still have to go to the market so I'll see what inspires me. Hopefully there will be some good local corn. I do know I'll make baked beans. She loves them for some reason. Just remembered she bought some cabbage the other day so maybe I'll put her to work making cole slaw.

[Jenise]

Didn't cook last night, Linda. For today: lunch will be smoked salmon salad wrapped inside sun dried tomato tortillas, and dinner will be a barbecued roast leg of lamb with more of those awful yellow zucchini from my garden and some kind of salad.

Frank: love the panko/parmesan crust, but how does that slurry fit in? I can't imagine putting that on top of a bread crust.

Karen: we all need more details about your potato dish. That sounds incredible.

I've got my ribeye steaks in the fridge, and will be served with a quinoa salad, a sauteed mix of Vidalia onions, sliced carrots, and red, yellow, & orange bell peppers. Our dinner guests should find the plates colorful and, hopefully, tasty.
I'm not used to this entertaining business, so I just hope I don't screw something up!

I think I may have posted last year the recipe and pictures from a LA Times article for Conserved Tuna. I found shrink wrapped, frozen ahi tuna at a reasonable price ($5.99/lb) at the Ballard Market (I'm told it's also sold at TJs), so I made a couple pounds of that and created a wonderful salad nicoise. Perfect summer eating! Last year's pictures posted.

Conserved Tuna 001.jpg

Conserved Tuna 010.jpg

[Jenise]

I think I may have posted last year the recipe and pictures from a LA Times article for Conserved Tuna. I found shrink wrapped, frozen ahi tuna at a reasonable price ($5.99/lb) at the Ballard Market (I'm told it's also sold at TJs), so I made a couple pounds of that and created a wonderful salad nicoise. Perfect summer eating! Last year's pictures posted.

Conserved Tuna 001.jpg

Conserved Tuna 010.jpg

If you posted this, then I was asleep at the switch for this is the kind of technique and recipe (not to mention your excellent photography) I'd be all over and yet I don't remember it at all! YUMMM! I want this!

Tell me, Jenise! I love this type of recipe. Not to mention, the first time I made it I used fresh Ahi, which cost an arm and a leg (just call me Peg). But, I hopped around the kitchen and made it nonetheless. IT IS HEAVEN!! Once you make your own tuna you will never purchase store bought canned stuff again (not even the expensive Italian kind). This recipe is the BOMB! As much as I dislike fish once it's been frozen, the frozen ahi (if you have a source) is perfect for this recipe. The integrity of the fish does not suffer because of all the flavor. Then, there is the oil! I make bruschetta and liberally drizzle it over and have it for breakfast with tea or a late night snack with a glass of wine. This should go into the keeper file and probably you should post as a recipe on the forum. 5 *****.
Jo

Incidentally! The leftovers that go into the fridge (which never last longer than a week).

Conserved Tuna 005.jpg

Conserved Tuna 006.jpg

Frank: love the panko/parmesan crust, but how does that slurry fit in? I can't imagine putting that on top of a bread crust.

I found the idea here: http://tinyurl.com/kt5vw4 in the Venetian Scallops au Gratin recipe.

I actually just kind of dollop it on with a spoon and gingerly spread it around a little with the back of the spoon so as not to knock off any of the breading. Adds a very nice tomatoey piquancy to the taste. I just added a little lemon zest to the coating because it sounded like a good idea... it is!

[Jenise]

I've got my ribeye steaks in the fridge, and will be served with a quinoa salad, a sauteed mix of Vidalia onions, sliced carrots, and red, yellow, & orange bell peppers. Our dinner guests should find the plates colorful and, hopefully, tasty.
I'm not used to this entertaining business, so I just hope I don't screw something up!

Nice menu, Robert. But where are you serving this? IIRC, your dining room became an office a long time ago because of a paucity of in-home engagements (with other than each other).

I've got my ribeye steaks in the fridge, and will be served with a quinoa salad, a sauteed mix of Vidalia onions, sliced carrots, and red, yellow, & orange bell peppers. Our dinner guests should find the plates colorful and, hopefully, tasty.
I'm not used to this entertaining business, so I just hope I don't screw something up!

Nice menu, Robert. But where are you serving this? IIRC, your dining room became an office a long time ago because of a paucity of in-home engagements (with other than each other).

We actually have two fewer computer tables, and bought a small dining table & chairs that are now in the breakfast nook of the kitchen. So we're covered!

Tonight is grilled Halibut, marinated in fresh lime juice and zest, fresh ginger, and a touch of brown sugar. Fresh pineapple spears are also grilled and coated with brown sugar and fresh ginger. Grilled corn on the cob, fresh green beans, and one yellow and one red tomato sliced. Simple dinner for a hot 107° evening.

Jo Ann, Would you please post your recipe for the salad. This is right up my alley. Thanks!

Don't really have a recipe, Karen. It's all the ingredients for a basic Salade Niçoise

hericots verts, blanched
new potatoes, boiled and quartered
hard boiled eggs
olives (niçoise, kalamata, picholine, etc)
tomatoes
conserved tuna (please try this)

I rest my salad makings atop a bed of butter lettuce (red and green). And because I grown them, they are abundant this time of year and they are a perfect foil for the tarragon in the vinaigrette, I snip off the yellow small flower heads on the fennel plant and toss them in. They are sweet and licoricy at the same time and add a subtle sophistication! I've had this salad with capers but I don't think they add much, since the star of the salad is supposed to be the tuna and olives. But, once in awhile the salty nerve in my tooth acts up and I will add them just for that briny/vinegary hit. I also sometimes add a couple anchovies (just on my serving). I dunno, I just love salt! I've also had it with red onion, which I think over powers the nice marriage of the other ingredients. But, Salade Nicoise is like gumbo or chili -- everyone has their favorite combination of ingredients. Hurt yourself with creativity!

Make a basic vinaigrette using white wine (champagne or whatever you like) vinegar or lemon juice, salt, pepper, Dijon, minced shallots, olive oil and tarragon leaves (or whatever you have growing on the sill or in the garden) to dress. Et, voila! Serve with crusty french bread (drizzled with the oil from the olive oil poached tuna), a glass of rosé and you've got a hit on your hands. I like to follow it with Tarte au citron and tea.

Smack!

I had braised marinated chuck cross rib steak (tender and tasty) with sauteed brown mushrooms and onions over and with a small dollop of bearnaise sauce; stewed tomatoes with a little added green chile and beans.

Don't really have a recipe, Karen. It's all the ingredients for a basic Salade Niçoise

hericots verts, blanched
new potatoes, boiled and quartered
hard boiled eggs
olives (niçoise, kalamata, picholine, etc)
tomatoes
conserved tuna (please try this)

I rest my salad makings atop a bed of butter lettuce (red and green). And because I grown them, they are abundant this time of year and they are a perfect foil for the tarragon in the vinaigrette, I snip off the yellow small flower heads on the fennel plant and toss them in. They are sweet and licoricy at the same time and add a subtle sophistication! I've had this salad with capers but I don't think they add much, since the star of the salad is supposed to be the tuna and olives. But, once in awhile the salty nerve in my tooth acts up and I will add them just for that briny/vinegary hit. I also sometimes add a couple anchovies (just on my serving). I dunno, I just love salt! I've also had it with red onion, which I think over powers the nice marriage of the other ingredients. But, Salade Niçoise is like gumbo or chili -- everyone has their favorite combination of ingredients. Hurt yourself with creativity!

Make a basic vinaigrette using white wine (champagne or whatever you like) vinegar or lemon juice, salt, pepper, Dijon, minced shallots, olive oil and tarragon leaves (or whatever you have growing on the sill or in the garden) to dress. Et, voila! Serve with crusty french bread (drizzled with the oil from the olive oil poached tuna), a glass of rosé and you've got a hit on your hands. I like to follow it with Tarte au citron and tea.

Smack!

I just finished making the conserved tuna. Yummy! I will put it with the Salade Niçoise tonight. Thanks for the lovely recipe.